John Hayes

Professor of Food Science; Director, Sensory Evaluation Center

John Hayes

Research Summary

Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia

Huck Affiliations

Links

Publication Tags

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Ethanol Food Taste Perception Smell Polymorphism Genes Pharmaceutical Preparations Sucrose Gene Propylthiouracil Single Nucleotide Polymorphism Intensive Care Units Milk Capsaicin Pharmaceutical Carbonic Anhydrase Vi Associates Dose Response Pandemics Crowdsourcing Carbonic Anhydrases Personality Nucleotide Skim Milk Indicator

Most Recent Publications

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Unit size influences ad libitum intake in a snacking context via eating rate

Madeline Harper, Paige Cunningham, Ciarán Forde, John Hayes, 2024, Appetite on p. 107300

Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers

Alissa A. Nolden, Gabrielle Lenart, Andrew I. Spielman, John E. Hayes, 2024, Physiology and Behavior

Distinct sensory hedonic functions for sourness in adults

Sara Spinelli, Victor Moulier, H Hopfer, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John Hayes, 2024, Food Quality and Preference on p. 105152

Kai Ma, Gregory Ziegler, John Hayes, 2024, Journal of Food Science on p. 1701-1710

More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin

Justin Gaiser, John E. Hayes, 2023, Food Quality and Preference

Kai Kai Ma, Nicole Etter, Aarthi Madhavan, A Madhavan, Helene Hopfer, John E. Hayes, 2023, Journal of Texture Studies on p. 860-871

Reasons for meal termination, eating frequency, and typical meal context differ between persons with and without a spinal cord injury

Gary Farkas, Paige Cunningham, Alicia Sneij, John Hayes, Mark Nash, Arthur Berg, David Gater, Barbara Rolls, 2023, Appetite

Elisabeth Weir, Cara Exten, Richard C. Gerkin, Steven Munger, Richard Gerkin, Steven D. Munger, John E. Hayes, 2023, Physiology and Behavior

Hongyang Li, Richard Gerkin, Alyssa Bakke, Raquel Norel, Guillermo Cecchi, Christophe Laudamiel, Masha Niv, Kathrin Ohla, John Hayes, Valentina Parma, others, 2023, Communications Medicine on p. 104

Most-Cited Papers

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Alissa A. Nolden, John E. McGeary, John E. Hayes, 2016, Physiology and Behavior on p. 117-127

Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa Bensafi, 2020, Nature Communications

Alissa L. Allen, John E. Mcgeary, John E. Hayes, 2014, Alcoholism: Clinical and Experimental Research on p. 2550-2560

News Articles Featuring John Hayes

Scientists slash sugar in chocolate with oat flour-based innovation

Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%

Chocolate made with oat flour just as delicious — with less sugar

Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar

Chocolate with less sugar still tastes great with a secret ingredient

For chocolate lovers seeking to indulge in their favorite treat with less guilt, a recent study discovered that oat flour can be used to create delicious chocolate with 25% less added sugar, without compromising on taste or texture

Proteins in milk, not just fat, may help reduce oral burn from spicy food

A new study conducted by Penn State food scientists suggests that protein plays a role in cooling the heat sensation of spicy foods

Proteins in milk — not just fat — may help reduce oral burn from spicy food

Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks

Bullying on the Rise, Disappearing Pay Phones, Why We Love (or Hate) Spicy Foods

Podcast including a section about spice tolerance featuring a Penn State Scientist

Radio clip on sodium intake

The Average American consumes nearly 50% more sodium than they need

Why do some people think cilantro tastes like soap?

Researchers see that genetics may play a role as to why cilantro tastes like soap to some people

Why do people like spicy food?

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.